Foaming pressurized beverage

ABSTRACT

A method of making a pressurized packaged liquid beverage including filling a container including a one-way valve with a liquid mixture including a base liquid and a gum; sealing the container; introducing a volume of gas through the one-way valve after sealing the container; and agitating the container. When the container is opened, the liquid mixture increases in volume and separates into a liquid phase and a drinkable foam phase, which may persist for an extended period of time. The base liquid includes milk, coffee, fruit juice, or mixtures thereof.

TECHNICAL FIELD

The present invention relates generally to packaged pressurizedbeverages, and particularly to a packaged pressurized milk beveragewhich, when opened, stretches into a texturized/aerated beverage with asilky drinkable foam phase on top of a liquid phase.

BACKGROUND

Textured/aerated milk, also sometimes referred to as stretched milk,steamed milk, or milk froth, is a common component of many beverages,particularly professionally prepared coffee beverages, such as lattesand cappuccinos, and milk substitute beverages, such as smoothies.Traditionally, textured milk is produced by inserting a steam wand intoa container of milk and then adding steam to the milk to warm the milkand introduce air bubbles into the milk. Other methods of producingtextured milk are known including aerating warm milk with a handhelddevice such as an immersion blender or even a whisk, though typicallywith less desirable results. As used herein, milk may refer to anyanimal milk, such as cow milk, or milk substitutes such as almond milk,soy milk, etc. Milk may also refer to other dairy products such asyogurt.

However, there is currently no suitable method of creating apre-packaged milk beverage that is able to reproduce the effect ofproperly made textured milk without requiring the equipment describedabove. Although many products are available purporting to include acanned latte or cappuccino beverage, these products often suffer fromany of a number of flaws, including little to no milk texture, or a veryshort hard and dry foam floating on top. For example, one technique thatonly produced a dry hard foam involves supersaturating the milk with agas, typically a nitrogen oxide (NO_(x)) in a large pressure chamberprior to packaging and then quickly capturing the expanding liquid in acan or bottle. The outcome of this technique is far inferior to theprofessional-grade aerated texture described above.

Accordingly, it is desirable to provide a new method of packaging aliquid beverage which, upon opening, produces a volume of a stable foamwithout requiring manual aeration.

SUMMARY

Embodiments of the invention include a method of making a pressurizedliquid beverage. The method includes filling a container such as a can,bottle, or keg with a liquid mixture including a base liquid and a gum;sealing the container; introducing a volume of gas into the containerthrough a one-way valve; and agitating the container. The base liquidmay include milk, coffee, fruit juice, or mixtures thereof. The baseliquid may include a mixture of milk and coffee, and may further includechocolate. The gum may be a mixture of one or more gums including acaciagum, guar gum, locust bean gum (also known as carob gum), carrageenan,pectin, and xanthan gum. The container may be agitated simultaneouslywith introducing the volume of gas. The gas may be nitrogen dioxide. Thepressure inside the container after introducing the volume of gas andagitating the container is at least approximately 20 pounds per squareinch (psi). The pressure may be approximately 20 to approximately 40psi. The liquid mixture may be fully saturated with gas afterintroducing the volume of gas and agitating the container. When thecontainer is opened, the liquid mixture increases in volume andseparates into a liquid phase and a drinkable foam phase, which maypersist for at least 10 minutes after opening the first container.

Embodiments further include a pressurized liquid beverage productincluding a sealed container having a one-way valve adapted to allow agas to enter the first container but not exit, and a liquid mixturecontained in the container. The container may be a can, bottle, or keg.The liquid mixture includes a base liquid and a gum and is saturatedwith a volume of gas. The pressure inside the sealed container rangesfrom approximately 20 psi to approximately 60 psi. When the container isopened, the liquid mixture increases in volume and separates into aliquid phase and a drinkable foam phase, which may persist for at least10 minutes after opening the first container. The base liquid mayinclude milk, coffee, fruit juice, or mixtures thereof. The base liquidmay include a mixture of milk and coffee, and may further includechocolate. The gum may be a mixture of one or more gums including acaciagum, guar gum, locust bean gum (also known as carob gum), carrageenan,pectin, and xanthan gum. The gas may be nitrogen dioxide.

BRIEF DESCRIPTION OF DRAWINGS

The invention is best understood from the following detailed descriptionwhen read in conjunction with the accompanying drawing. It is emphasizedthat, according to common practice, the various features of the drawingare not to scale. On the contrary, the various features are arbitrarilyexpanded or reduced for clarity. Included in the drawing are thefollowing figures:

FIG. 1 is a flow chart of a method for producing a pressurized milkbeverage, according to an exemplary embodiment of the invention;

FIG. 2 is a cross-sectional view depicting a first container beingfilled with a liquid mixture, according to an exemplary embodiment ofthe invention;

FIG. 3 is a cross-sectional view depicting sealing the first containerfilled with the liquid mixture of FIG. 2, according to an exemplaryembodiment of the invention;

FIG. 4 is a cross-sectional view depicting introducing a volume of a gasinto the sealed container of FIG. 3, according to an exemplaryembodiment of the invention;

FIG. 5 is a cross-sectional view depicting agitating the sealedcontainer of FIG. 4 while gas is introduced to dissolve the volume ofgas in the liquid mixture, according to an exemplary embodiment of theinvention;

FIG. 6 is a cross-sectional view depicting pouring the gas-saturatedbeverage of FIG. 6 from the first container into a second container,according to an exemplary embodiment of the invention;

FIG. 7A is a cross-sectional view depicting the gas-saturated beverageafter it has been poured into the second container of FIG. 7, accordingto an exemplary embodiment of the invention;

FIG. 7B is a cross-sectional view depicting the gas-saturated beverageof FIG. 7A expanding to a larger volume, according to an exemplaryembodiment of the present invention

FIG. 8 is a cross-sectional view depicting the gas-saturated beverage ofFIG. 7B separating into a liquid phase and a foam phase, according to anexemplary embodiment of the present invention; and

FIGS. 9-53 are graphs depicting the volumes of the foam and liquidphases of Examples 1-45 over time.

DETAILED DESCRIPTION

Embodiments of the present invention include beverages packaged in asealed, pressurized container that, when opened, expand in volume beforeseparating into a liquid beverage phase and a stable textured phaseabove the beverage phase. The beverage may include milk or a milksubstitute, and may also include coffee. Embodiments further include amethod of packaging the beverage to achieve the result described above.

Referring now to the drawing, in which like reference numbers refer tolike elements throughout the various figures that comprise the drawing,FIG. 1 depicts a method 100 including steps 110-150 for preparing apressurized beverage. Although the steps are listed in a given order(i.e., first, second, third, etc.), it will be understood that somesteps may be performed out of order and that any number of unlistedsteps may be included between the steps 110-150 (e.g., the method mayinclude a step between steps 110 and 120 not included in FIG. 1).

Referring now to FIG. 2, at the first step 110 of the method 100, afirst container 10 is filled with a liquid mixture 12. The firstcontainer 10 may be one of any number of vessels suitable for packagingbeverages that may be sealed, pressurized with a gas, and reopened asdescribed in more detail below, such as cans, bottles, kegs, etc. In anexemplary embodiment, the first container 10 is a metal (e.g., aluminum)can. The first container 10 is adapted to allow gas to be introducedinto the first container 10 after it is sealed, for example by includinga one-way valve 16. In an exemplary embodiment, the one-way valve 16 isincorporated into the bottom of the first container 10. However, otherembodiments may include the one-way valve located in any other suitablelocation, for example the side of the first container 10 (not shown), orthe element used to seal the can (described in more detail below). Theone-way valve 16, for example, may be a permeable membrane through whicha syringe can be introduced into the interior of the first container 10but which does not allow gas or liquid to exit the first container 10.The one-way valve 16 is preferably a FDA-approved gassing valve. Inother embodiments, any other one-way valve may be used. The firstcontainer 10 is only partially filled with the liquid mixture 12 suchthat a headspace 14 remains above the liquid mixture 12. In an exemplaryembodiment, the volume of the liquid mixture 12 ranges fromapproximately 85% to approximately 95% of the volume of the firstcontainer 10, with the headspace 14 forming the balance of the volume ofthe first container 10 (i.e., approximately 5% to approximately 15% ofthe volume).

The liquid mixture 12 includes at least a base liquid and a gum. In aexemplary embodiment, the gum is acacia gum (also referred to as gumarabic), guar gum (also referred to as guaran), locust bean gum (alsoknown as carob gum), pectin, xanthan gum, or mixtures thereof. Othergums are also suitable, such as carrageenan. Carrageenan is suspected tobe a possible carcinogen, however, and although it will be understood toproduce the desired effect in embodiments of the present invention, itis not preferred. The gum may be added to the liquid mixture 12 in aconcentration ranging from approximately 0.1 wt. % to approximately 0.5wt. %. As described in more detail below, the gum is added as a poppinginhibitor which allow bubbles to form and grow into a stable drinkablefoam when the first container 10 is opened. The preferred amount of gumwill depend on the base liquid as well as the desired foamcharacteristics. Base liquids which are naturally more viscous willrequire less gum in order to achieve the same effect.

In an exemplary embodiment, the base liquid of the liquid mixture 12 ismilk. In some embodiments, “milk” refers to an animal milk includingboth milk proteins and milk fat, preferably cow's milk. In otherembodiments, the milk may be a reconstituted mixture of milk proteinsand milk fat. In still other embodiments, the liquid may include one ormore milk substitutes such as almond milk, soy milk, etc. These milksubstitutes preferable have fat and protein concentrations similar toanimal milk. In still other embodiments, the liquid may include otherdairy products such as yogurt. The milk used in the liquid mixture 12may initially have any concentration of fat including approximately 1wt. % or approximately 2 wt. % (e.g. reduced fat milks), approximately3.25 wt. % (e.g., whole milk), approximately 10.5 wt. % to approximately18 wt. % (e.g., “half and half”), or greater than approximately 18 wt. %(e.g., cream).

Non-dairy liquids are also suitable as the base liquid of the liquidmixture 12, such as water, coffee, or fruit juices (e.g., orange juice).The liquid mixture 12 mixture may further include other compounds suchas sweeteners (e.g., sugar, honey, artificial, non-saccharidesweeteners, etc.)) and artificial or natural flavoring agents (e.g.,mint, cinnamon, caramel, hazelnut, chocolate, etc.).

In an exemplary embodiment, the liquid mixture 12 is a mixture of milkor milk substitute and coffee in any suitable ratio. The coffee may bebrewed using any suitable method known to one of ordinary skill in theart, including, but not limited to, espresso, drip brewing, or coldbrewing. In a preferred embodiment, the coffee is cold brewed with abrew strength, measured as the percentage of total dissolved solidsranging of approximately 7 parts per million (ppm) The cold brewedcoffee is preferably mixed with whole milk at a milk to coffee weightratio ranging from approximately 4:1 to approximately 5:1. In otherwords, the liquid mixture 12 preferably includes approximately 15 wt. %to approximately 25 wt. % of coffee and approximately 80 wt. % toapproximately 90 wt. % milk or milk substitute. It will be understoodthat the sum of the weight percentages for each component of the liquidmixture 12 will not exceed 100%.

The liquid mixture 12 may be prepared by slowly mixing the gum and thebase liquid until the gum is well dissolved. The base liquid and gum arepreferably mixed at rate low enough to avoid dissolving air into themixture. Where the base liquid is a mixture of liquids, the gum may bedissolved into a first liquid before a second liquid is added to themixture. For example, for a mixture of coffee and milk, the gum mayfirst be dissolved in the coffee. The milk is then added to thecoffee-gum mixture and again slowly mixed to incorporate withoutdissolving air in the mixture. In other embodiments, the liquid mixturemay be mixed any other order, including first mixing together the milkand the coffee and then adding the gum. In some embodiments, the liquidmixture 12 may be ultrasonicated to remove any dissolved air before orafter filling the first container 10, but before sealing the firstcontainer 10.

Referring now to FIG. 3, at the second step 120 of the method 100, thefirst container 10 is sealed with a sealing element 20. Once sealed, thefirst container 10 is preferably adapted to be reopened to allow theliquid mixture 12 to be dispensed from the first container 10, forexample by including a scored portion 22 and a pull tab (not shown)which allows to the scored portion to be punched out from the sealingelement 20. In another embodiment where the first container 10 is abottle, the sealable element 20 may be a screw cap (not shown) which canbe unscrewed to open the first container 10. In some embodiments, theone-way valve 16 may be incorporated into the sealing element 20 ratherthan the first container 10. Once sealed, the headspace 14 may containair at approximately atmospheric pressure (i.e., approximately 14.7pounds per square inch (psi) at sea level). In another embodiment, theheadspace 14 may be purged of air such that the headspace 14 has areduced pressure of less than atmospheric pressure.

Referring now to FIG. 4, at the third step 130 of the method 100, avolume of a gas 30 is introduced into the first container 10 throughone-way valve 16. In an exemplary embodiment, the first volume of thegas 30 may be introduced by inserting a syringe 32, a hollow pin, orother gas-dispensing needle through the valve 22 and injecting the gas30 through the syringe 32 and into the headspace 14. The method ofentering the gas into the first container 10 is dependent on the type ofvalve used and any suitable method may be used accordingly. For example,the one-way valve may be mated to a gas-dispensing valve withoutrequiring a syringe or needle. The gas 30 is preferably nonreactive toprevent the gas 30 from altering the flavor of the liquid mixture 12. Inan exemplary embodiment, the gas 30 is nitrous oxide (N₂O). In contrastto a nonreactive gas like nitrous oxide, carbon dioxide reacts withwater to form carbonic acid. Accordingly, carbon dioxide would increasethe acidity of the liquid mixture 12, leading to undesirable flavors oreven curdling of the liquid mixture 12. After the gas 30 is introducedinto the first container, it may naturally collect in the headspace 14rather than being dissolved into the liquid mixture 12.

Referring now to FIG. 5, at the fourth step 140 of the method 100, thefirst container 10 is agitated to dissolve a portion of the gas 30 inthe liquid mixture 12. As the gas 30 moves from the headspace 14 intothe liquid mixture 12, the pressure in the headspace 14 will be reduced.The gas is added and the first container 10 is agitated until the liquidmixture 12 is fully saturated. In one embodiment, the gas 30 iscontinuously added to the first container 10 while the first container10 is agitated. In such embodiments, a commercial gasser-shaker may beused to agitate the container 10 while simultaneously introducing thegas 30. In another embodiment, the gas 30 is added in a stepwise manner,where a first portion of the gas 30 is added, and the container isagitated before a second portion of the gas 30 is added. A continuousaddition of gas during simultaneous agitation is preferred. After theliquid mixture 12 is fully saturated by the gas 30, the pressure in thecontainer 10 preferably ranges from approximately 20 psi toapproximately 60 psi, and more preferably approximately 20 to 40 psi.For illustrative purposes the volume of dissolved gas inside thecontainer 10 is depicted in FIGS. 4-5 as large circles. However, it willbe understood that the gas is dissolved in the liquid mixture 12 anddoes not form any substantial amount of bubbles. Although a small numberof bubbles may be present, the number of bubbles is substantially lessthan a process where the liquid mixture 12 is saturated with the gasprior to packaging. Without agitation, the gas 30 will collect in theheadspace 14 rather than dissolve in the liquid mixture 12. Becauseundissolved gas will not form bubbles in the liquid mixture 12 once thefirst container 10 is opened, reducing or eliminating agitation willresult in reduced foam production.

Because the amount of the gas 30 which can be dissolved in the liquidmixture 12 is dependent on the temperature of the liquid mixture 12,steps 130 and 140 preferably occur at the temperature at which theproduct will be stored and served to prevent too little or too much ofthe gas 30 being dissolved in the liquid mixture 12 during packaging.More preferably, the liquid mixture 12 has a temperature ranging fromapproximately 32° F. to approximately 40° F. during filling andpressurizing.

At the fifth step 150 of the method 100, the first container 10containing the pressurized liquid mixture 12 is refrigerated until it isready to be served. As stated above, the storage temperature preferablyranges from approximately 32° F. to approximately 40° F. In someembodiments, the first container 10 containing the pressurized liquidmixture 12 may be pasteurized prior to storage to prevent spoilage. Ifpasteurized, refrigeration may not be required provided that the liquidmixture 12 is cooled to approximately 32° F. to approximately 40° F.prior to serving.

Referring now to FIG. 6, the pressurized liquid mixture 12 is served byopening the first container 10 and pouring the gas-saturated liquidmixture 12 into a second container 40. Because the gas-saturated liquidmixture 12 will expand in volume once poured out of the first container10 (described in more detail below), the second container 40 preferablyhas a greater volume than the amount of the gas-saturated liquid mixture12 to be poured into it. In another embodiment, the first container 10may have a volume which is substantially larger than the volume of theliquid mixture 12, so that the expansion of the liquid mixture 12 iscontained within the first container 10 once opened.

Referring now to FIGS. 7A-7B, once the gas-saturated liquid mixture 12is poured into the second container 40, the dissolved gas 30 in thegas-saturated liquid mixture 12 will begin to exit solution and formbubbles 32, as depicted in FIG. 7A. As the bubbles 32 form, a coatingincluding the gum will coat the bubbles 32 and prevent them frompopping. Accordingly, the gum serves as a popping inhibitor and allowsthe resulting foam to remain stable for extended period of time. Asdepicted in FIG. 7B, after exiting the solution, the bubbles 32 willcontinue to expand increase in volume. As a result, the total volume ofthe liquid mixture 12 increases and the liquid mixture 12 “stretches” totake up more of the second container 40. In some cases, this stretchingor expansion may take place in the first container 10 after the firstcontainer 10 is opened and therefore may not be observed in the secondcontainer 40.

Referring now to FIG. 8, as the liquid mixture 12 (FIG. 7B) is“stretched” by the gas expanding inside the bubbles 32, the bubbles 32will begin coagulate, such that the liquid mixture 12 separates into aliquid phase 52 and a stable foam phase 54. Once the liquid mixture 12has separated, the product is ready to be consumed. The gum in the foamphase 54 strengthens the foam such that it stable for a duration oftime. The foam is stable for at least approximately 2 minutes, for atleast approximately 5 minutes, for at least approximately 10 minutes, orfor at least approximately 30 minutes. The foam may also remain stableafter heating, for example by a microwave oven. Because the liquidmixture 12 forms both a foam phase 54 and a liquid phase 52, it is readyto be served immediately after separating rather than being mixed with aliquid beverage. Further, because the liquid mixture 12 is saturatedwith gas only after the first container 10 is sealed, a greater volumeof foam phase 54 is formed and the foam has a silky, more desirabletexture similar to the professional-grade aerated texture describedabove. In contrast, if the liquid mixture 12 was saturated with gasprior to packaging, the gas will begin to expand and form bubbles beforeit can be sealed in the package. As a result, the beverage is not ascharged with gas and can only produce the hard, thin foam common toprior art products.

EXAMPLES

In the following examples, various beverages were produced by filling a9 fluid ounce can including a one-way valve with a base liquid. In someexamples, various amounts of two gums were added to the base liquid andfully mixed using a homogenizer from IKA Works, Inc. and a blender fromVita-Mix Corporation. The first gum, referred to below as “Gum A”,contains acacia gum and is commercially available from Tic Gums, Inc. asGum Arabic Spray Dry Powder. The second gum, referred to below as “GumB” contains a mixture of acacia and xanthan gums and is alsocommercially available from Tic Gums, Inc. as Ticaloid 210 S Powder.Once the can is filled and sealed, a volume of nitrous oxide gas wasintroduced into the can through the one-way valve while agitating thecan at a frequency of 9 Hz with a gasser-shaker from Gerstung Aerosol,Inc. The gassed can was then refrigerated for at least 15 minutes. Thecan was then opened and the contents were poured in a streamline flowinto a narrow 500 mL beaker. The volume of the liquid phase and the foamphase were then measured over time. Measurements were taken at 0 seconds(i.e., immediately after the beverage is poured into the beaker), 20seconds, 1 minute, 2 minutes, 5 minutes, 10 minutes, 15 minutes, and 30minutes. After 30 minutes, it is expected that the beverage would havebeen consumed and therefore no additional measurements were taken afterthat time. The viscosity of the liquid phase was measured using aviscometer from Brookfield Engineering Laboratories, Inc. The diameterof the most widespread bubble size was also measured. The maximum volumeof “stretch,” as described above, was measured as the difference betweenthe volume of liquid added to the can and the greatest combined volumesof the liquid phase and the foam phase.

The above experiment was conducted using six different base liquids:water (Examples 1-7), coffee (Examples 8-14), whole milk (Examples15-21), latte (i.e., a mixture of coffee and milk) (Examples 22-28),mocha (i.e., a mixture of coffee, milk, cocoa, and sugar) (Examples29-36), and orange juice (Examples 37-43). For each base liquid, sevendifferent beverages were prepared. The first example for each baseliquid had medium levels of gum, pressure, and agitation time. Thesecond and third examples for each base liquid had no gum and increasedgum, respectively, but were otherwise identical to the first example.The fourth and fifth examples for each base liquid had decreased andincreased pressure, respectively, but were also otherwise identical tothe first example. The sixth and seventh examples for each base liquidhad decreased and increased agitation times, respectively, but were alsootherwise identical to the first example. Additionally, two commerciallyavailable packaged coffee beverages were tested. The first commerciallyavailable canned coffee beverage, Starbucks Frappuccino (Example 44), ispackaged in a glass bottle and contains no dissolved gas. The second,Java Monster from Monster Energy (Example 45), is packaged in a can andis lightly carbonated.

Example 1

In Example 1, 265.5 g of water was mixed with 0.5 g of Gum A and 4.0 gof Gum B and added to a 9 fl. oz. can as described above. Nitrous oxidewas added to the can while agitating at 9 Hz for 15 seconds. Aftergassing and agitating the can, the final pressure inside the can was 50pounds per square inch (psi). The can was then opened and the beveragepoured into the 500 mL beaker. The beverage separated into a liquidphase and a foam phase, which over time dissolved into the liquid phase.The foam phase persisted for 13 minutes before fully disappearing. Thevolume of the liquid phase and the foam phase over time is indicatedbelow in Table 1. FIG. 9 is a graph of the volumes of the liquid phaseand the foam phase of Example 1. The liquid phase had a viscosity of 350centipoise (cP). The most widespread bubbles in the foam phase had adiameter of 1 mm. The greatest volume of the foam phase was 260 mL, andthe beverage stretched to a maximum volume of 140 mL above the initialvolume of the beverage.

TABLE 1 Foam Duration of Example 1 Time 0 sec 20 sec 1 min 2 min 5 min10 min 15 min 30 min Liquid (mL) 150 150 210 240 250 250 270 270 Foam(mL) 260 250 165 130 70 30 0 0

Example 2

In Example 2, 270.0 g of water was added to a 9 fl. oz. can as describedabove without the addition of any of Gum A or Gum B. Nitrous oxide wasadded to the can while agitating for 15 seconds at 9 Hz. After gassingand agitating the can, the final pressure inside the can was 50 psi. Thecan was then opened and the beverage poured into the 500 mL beaker. Nofoam phase formed in the beaker, and no amount of stretch wasdiscernible to the naked eye. The volume of the liquid phase over timeis indicated below in Table 2. FIG. 10 is a graph of the volumes of theliquid phase of Example 2. The liquid phase had a viscosity of 60 cP.

TABLE 2 Foam Duration of Example 2 Time 0 sec 20 sec 1 min 2 min 5 min10 min 15 min 30 min Liquid (mL) 270 270 270 270 270 270 270 270 Foam(mL) 0 0 0 0 0 0 0 0

Example 3

In Example 3, 261.0 g of water was mixed with 1.0 g of Gum A and 8.0 gof Gum B and added to a 9 fl. oz. can as described above. Nitrous oxidewas added to the can while agitating for 15 seconds at 9 Hz. Aftergassing and agitating the can, the final pressure inside the can was 50psi. The can was then opened and the beverage poured into the 500 mLbeaker. The beverage separated into a liquid phase and a foam phase,which persisted for over 30 minutes. The volume of the liquid phase andthe foam phase over time is indicated below in Table 3. FIG. 11 is agraph of the volumes of the liquid phase and the foam phase of Example3. The liquid phase had a viscosity of 920 cP. The most widespreadbubbles in the foam phase had a diameter of 0.3 mm. The greatest volumeof the foam phase was 425 mL, and the beverage stretched to a maximumvolume of 155 mL above the initial volume of the beverage.

TABLE 3 Foam Duration of Example 3 Time 0 sec 20 sec 1 min 2 min 5 min10 min 15 min 30 min Liquid (mL) 0 20 100 115 120 190 200 220 Foam (mL)425 405 300 285 270 190 175 100

Example 4

In Example 4, 265.5 g of water was mixed with 0.5 g of Gum A and 4.0 gof Gum B and added to a 9 fl. oz. can as described above. Nitrous oxidewas added to the can while agitating for 15 seconds. After gassing andagitating the can, the final pressure inside the can was 20 psi. The canwas then opened and the beverage poured into the 500 mL beaker. Thebeverage separated into a liquid phase and a foam phase, which persistedfor 3 minutes. The volume of the liquid phase and the foam phase overtime is indicated below in Table 4. FIG. 12 is a graph of the volumes ofthe liquid phase and the foam phase of Example 4. The liquid phase had aviscosity of 350 centipoise cP. The most widespread bubbles in the foamphase had a diameter of 0.1 mm. The greatest volume of the foam phasewas 150 mL, and the beverage stretched to a maximum volume of 80 mLabove the initial volume of the beverage.

TABLE 4 Foam Duration of Example 4 Time 0 sec 20 sec 1 min 2 min 5 min10 min 15 min 30 min Liquid (mL) 200 240 250 260 270 270 270 270 Foam(mL) 150 80 60 20 0 0 0 0

Example 5

In Example 5, 265.5 g of water was mixed with 0.5 g of Gum A and 4.0 gof Gum B and added to a 9 fl. oz. can as described above. Nitrous oxidewas added to the can while agitating for 15 seconds at 9 Hz. Aftergassing and agitating the can, the final pressure inside the can was 70psi. The can was then opened and the beverage poured into the 500 mLbeaker. The beverage separated into a liquid phase and a foam phase,which persisted for 16 minutes. The volume of the liquid phase and thefoam phase over time is indicated below in Table 5. FIG. 13 is a graphof the volumes of the liquid phase and the foam phase of Example 5. Theliquid phase had a viscosity of 350 centipoise cP. The most widespreadbubbles in the foam phase had a diameter of 2.0 mm. The greatest volumeof the foam phase was 250 mL, and the beverage stretched to a maximumvolume of 90 mL above the initial volume of the beverage.

TABLE 5 Foam Duration of Example 5 Time 0 sec 20 sec 1 min 2 min 5 min10 min 15 min 30 min Liquid (mL) 100 210 230 250 250 260 265 270 Foam(mL) 250 150 95 60 30 15 5 0

Example 6

In Example 6, 265.5 g of water was mixed with 0.5 g of Gum A and 4.0 gof Gum B and added to a 9 fl. oz. can as described above. Nitrous oxidewas added to the can while agitating for 2 seconds. After gassing andagitating the can, the final pressure inside the can was 50 psi. The canwas then opened and the beverage poured into the 500 mL beaker. No foamphase formed in the beaker. The volume of the liquid phase over time isindicated below in Table 6. FIG. 14 is a graph of the volumes of theliquid phase and the foam phase of Example 6. The liquid phase had aviscosity of 350 cP.

TABLE 6 Foam Duration of Example 6 Time 0 sec 20 sec 1 min 2 min 5 min10 min 15 min 30 min Liquid (mL) 270 270 270 270 270 270 270 270 Foam(mL) 0 0 0 0 0 0 0 0

Example 7

In Example 7, 265.5 g of water was mixed with 0.5 g of Gum A and 4.0 gof Gum B and added to a 9 fl. oz. can as described above. Nitrous oxidewas added to the can while agitating for 30 seconds at 9 Hz. Aftergassing and agitating the can, the final pressure inside the can was 50psi. The can was then opened and the beverage poured into the 500 mLbeaker. The beverage separated into a liquid phase and a foam phase,which persisted for 18 minutes. The volume of the liquid phase and thefoam phase over time is indicated below in Table 7. FIG. 15 is a graphof the volumes of the liquid phase and the foam phase of Example 7. Theliquid phase had a viscosity of 350 centipoise cP. The most widespreadbubbles in the foam phase had a diameter of 1.0 mm. The greatest volumeof the foam phase was 280 mL, and the beverage stretched to a maximumvolume of 160 mL above the initial volume of the beverage.

TABLE 7 Foam Duration of Example 7 Time 0 sec 20 sec 1 min 2 min 5 min10 min 15 min 30 min Liquid (mL) 150 150 210 230 250 250 260 270 Foam(mL) 280 270 160 130 70 30 10 0

Example 8

In Example 8, 265.5 g of coffee was mixed with 0.5 g of Gum A and 4.0 gof Gum B and added to a 9 fl. oz. can as described above. Nitrous oxidewas added to the can while agitating for 15 seconds at 9 Hz. Aftergassing and agitating the can, the final pressure inside the can was 40psi. The can was then opened and the beverage poured into the 500 mLbeaker. The beverage separated into a liquid phase and a foam phase,which persisted for more than 30 minutes. The volume of the liquid phaseand the foam phase over time is indicated below in Table 8. FIG. 16 is agraph of the volumes of the liquid phase and the foam phase of Example8. The liquid phase had a viscosity of 1620 centipoise cP. The mostwidespread bubbles in the foam phase had a diameter of 0.2 mm. Thegreatest volume of the foam phase was 350 mL, and the beverage stretchedto a maximum volume of 80 mL above the initial volume of the beverage.

TABLE 8 Foam Duration of Example 8 Time 0 sec 20 sec 1 min 2 min 5 min10 min 15 min 30 min Liquid (mL) 0 10 25 110 150 180 210 220 Foam (mL)350 340 325 240 190 150 110 100

Example 9

In Example 9, 270.0 g of coffee was added to a 9 fl. oz. can asdescribed above without the addition of any of Gum A or Gum B. Nitrousoxide was added to the can while agitating for 15 seconds at 9 Hz. Aftergassing and agitating the can, the final pressure inside the can was 40psi. The can was then opened and the beverage poured into the 500 mLbeaker. The beverage separated into a liquid phase and a foam phase,which persisted for only 2 minutes. The volume of the liquid phase andthe foam phase over time is indicated below in Table 9. FIG. 17 is agraph of the volumes of the liquid phase and the foam phase of Example9. The liquid phase had a viscosity of 90 cP. The most widespreadbubbles in the foam phase had a diameter of 2.0 mm. The greatest volumeof the foam phase was 20 mL, and no amount of stretch was discernible tothe naked eye.

TABLE 9 Foam Duration of Example 9 Time 0 sec 20 sec 1 min 2 min 5 min10 min 15 min 30 min Liquid (mL) 250 260 265 270 270 270 270 270 Foam(mL) 20 10 5 0 0 0 0 0

Example 10

In Example 10, 261.0 g of coffee was mixed with 1.0 g of Gum A and 8.0 gof Gum B and added to a 9 fl. oz. can as described above. Nitrous oxidewas added to the can while agitating for 15 seconds at 9 Hz. Aftergassing and agitating the can, the final pressure inside the can was 40psi. The can was then opened and the beverage poured into the 500 mLbeaker. The beverage separated into a liquid phase and a foam phase,which persisted for over 30 minutes. The volume of the liquid phase andthe foam phase over time is indicated below in Table 10. FIG. 18 is agraph of the volumes of the liquid phase and the foam phase of Example10. The liquid phase had a viscosity of 5479 cP. The most widespreadbubbles in the foam phase had a diameter of 2.0 mm. The greatest volumeof the foam phase was 360 mL, and the beverage stretched to a maximumvolume of 90 mL above the initial volume of the beverage.

TABLE 10 Foam Duration of Example 10 Time 0 sec 20 sec 1 min 2 min 5 min10 min 15 min 30 min Liquid (mL) 0 0 0 0 0 100 150 150 Foam (mL) 350 360340 340 340 225 170 170

Example 11

In Example 11, 265.5 g of coffee was mixed with 0.5 g of Gum A and 4.0 gof Gum B and added to a 9 fl. oz. can as described above. Nitrous oxidewas added to the can while agitating for 15 seconds at 9 Hz. Aftergassing and agitating the can, the final pressure inside the can was 20psi. The can was then opened and the beverage poured into the 500 mLbeaker. The beverage separated into a liquid phase and a foam phase,which persisted for only 1 minute. The volume of the liquid phase andthe foam phase over time is indicated below in Table 11. FIG. 19 is agraph of the volumes of the liquid phase and the foam phase of Example11. The liquid phase had a viscosity of 1620 cP. The most widespreadbubbles in the foam phase had a diameter of 0.05 mm. The greatest volumeof the foam phase was 25 mL, and the beverage stretched to a maximumvolume of 5 mL above the initial volume of the beverage.

TABLE 11 Foam Duration of Example 11 Time 0 sec 20 sec 1 min 2 min 5 min10 min 15 min 30 min Liquid (mL) 250 250 270 270 270 270 270 270 Foam(mL) 25 20 5 0 0 0 0 0

Example 12

In Example 12, 265.5 g of coffee was mixed with 0.5 g of Gum A and 4.0 gof Gum B and added to a 9 fl. oz. can as described above. Nitrous oxidewas added to the can while agitating for 15 seconds at 9 Hz. Aftergassing and agitating the can, the final pressure inside the can was 65psi. The can was then opened and the beverage poured into the 500 mLbeaker. The beverage separated into a liquid phase and a foam phase,which persisted for over 30 minutes. The volume of the liquid phase andthe foam phase over time is indicated below in Table 12. FIG. 20 is agraph of the volumes of the liquid phase and the foam phase of Example12. The liquid phase had a viscosity of 1620 cP. The most widespreadbubbles in the foam phase had a diameter of 2.0 mm. The greatest volumeof the foam phase was 420 mL, and the beverage stretched to a maximumvolume of 150 mL above the initial volume of the beverage.

TABLE 12 Foam Duration of Example 12 Time 0 sec 20 sec 1 min 2 min 5 min10 min 15 min 30 min Liquid (mL) 0 0 10 20 50 120 160 240 Foam (mL) 420420 380 350 290 210 160 70

Example 13

In Example 13, 265.5 g of coffee was mixed with 0.5 g of Gum A and 4.0 gof Gum B and added to a 9 fl. oz. can as described above. Nitrous oxidewas added to the can while agitating for 2 seconds at 9 Hz. Aftergassing and agitating the can, the final pressure inside the can was 40psi. The can was then opened and the beverage poured into the 500 mLbeaker. The beverage separated into a liquid phase and a foam phase,which persisted for only 1 minute. The volume of the liquid phase andthe foam phase over time is indicated below in Table 13. FIG. 21 is agraph of the volumes of the liquid phase and the foam phase of Example13. The liquid phase had a viscosity of 1620 cP. The most widespreadbubbles in the foam phase had a diameter of 0.05 mm. The greatest volumeof the foam phase was 20 mL, and the beverage stretched to a maximumvolume of 10 mL above the initial volume of the beverage.

TABLE 13 Foam Duration of Example 13 Time 0 sec 20 sec 1 min 2 min 5 min10 min 15 min 30 min Liquid (mL) 270 260 260 270 270 270 270 270 Foam(mL) 10 20 10 0 0 0 0 0

Example 14

In Example 14, 265.5 g of coffee was mixed with 0.5 g of Gum A and 4.0 gof Gum B and added to a 9 fl. oz. can as described above. Nitrous oxidewas added to the can while agitating for 30 seconds at 9 Hz. Aftergassing and agitating the can, the final pressure inside the can was 40psi. The can was then opened and the beverage poured into the 500 mLbeaker. The beverage separated into a liquid phase and a foam phase,which persisted for over 30 minutes. The volume of the liquid phase andthe foam phase over time is indicated below in Table 14. FIG. 22 is agraph of the volumes of the liquid phase and the foam phase of Example14. The liquid phase had a viscosity of 1620 cP. The most widespreadbubbles in the foam phase had a diameter of 2.0 mm. The greatest volumeof the foam phase was 350 mL, and the beverage stretched to a maximumvolume of 80 mL above the initial volume of the beverage.

TABLE 14 Foam Duration of Example 14 Time 0 sec 20 sec 1 min 2 min 5 min10 min 15 min 30 min Liquid (mL) 0 10 25 110 150 180 210 220 Foam (mL)350 340 325 240 190 150 110 100

Example 15

In Example 15, 266.6 g of whole milk was mixed with 0.4 g of Gum A and3.0 g of Gum B and added to a 9 fl. oz. can as described above. Nitrousoxide was added to the can while agitating for 15 seconds at 9 Hz. Aftergassing and agitating the can, the final pressure inside the can was 40psi. The can was then opened and the beverage poured into the 500 mLbeaker. The beverage separated into a liquid phase and a foam phase,which persisted for 23 minutes. The volume of the liquid phase and thefoam phase over time is indicated below in Table 15. FIG. 23 is a graphof the volumes of the liquid phase and the foam phase of Example 15. Theliquid phase had a viscosity of 360 cP. The most widespread bubbles inthe foam phase had a diameter of 0.1 mm. The greatest volume of the foamphase was 390 mL, and the beverage stretched to a maximum volume of 120mL above the initial volume of the beverage.

TABLE 15 Foam Duration of Example 15 Time 0 20 1 2 5 10 15 30 sec secmin min min min min min Liquid (mL) 0 0 0 40 200 250 260 260 Foam (mL)300 390 375 310 125 25 5 0

Example 16

In Example 16, 270.0 g of whole milk was added to a 9 fl. oz. can asdescribed above without the addition of any of Gum A or Gum B. Nitrousoxide was added to the can while agitating for 15 seconds at 9 Hz. Aftergassing and agitating the can, the final pressure inside the can was 40psi. The can was then opened and the beverage poured into the 500 mLbeaker. The beverage separated into a liquid phase and a foam phase,which persisted for 6 minutes. The volume of the liquid phase and thefoam phase over time is indicated below in Table 16. FIG. 24 is a graphof the volumes of the liquid phase and the foam phase of Example 16. Theliquid phase had a viscosity of 80 cP. The most widespread bubbles inthe foam phase had a diameter of 0.15 mm. The greatest volume of thefoam phase was 420 mL, and the beverage stretched to a maximum volume of150 mL above the initial volume of the beverage.

TABLE 16 Foam Duration of Example 16 Time 0 20 1 2 5 10 15 30 sec secmin min min min min min Liquid (mL) 0 0 200 240 250 260 260 260 Foam(mL) 350 420 160 110 10 0 0 0

Example 17

In Example 17, 263.2 g of whole milk was mixed with 0.8 g of Gum A and6.0 g of Gum B and added to a 9 fl. oz. can as described above. Nitrousoxide was added to the can while agitating for 15 seconds at 9 Hz. Aftergassing and agitating the can, the final pressure inside the can was 40psi. The can was then opened and the beverage poured into the 500 mLbeaker. The beverage separated into a liquid phase and a foam phase,which persisted for over 30 minutes. The volume of the liquid phase andthe foam phase over time is indicated below in Table 17. FIG. 25 is agraph of the volumes of the liquid phase and the foam phase of Example17. The liquid phase had a viscosity of 1150 cP. The most widespreadbubbles in the foam phase had a diameter of 0.075 mm. The greatestvolume of the foam phase was 340 mL, and the beverage stretched to amaximum volume of 70 mL above the initial volume of the beverage.

TABLE 17 Foam Duration of Example 17 Time 0 20 1 2 5 10 15 30 sec secmin min min min min min Liquid (mL) 0 0 0 0 0 180 200 230 Foam (mL) 300330 340 340 340 150 100 40

Example 18

In Example 18, 266.6 g of whole milk was mixed with 0.4 g of Gum A and3.0 g of Gum B and added to a 9 fl. oz. can as described above. Nitrousoxide was added to the can while agitating for 15 seconds at 9 Hz. Aftergassing and agitating the can, the final pressure inside the can was 10psi. The can was then opened and the beverage poured into the 500 mLbeaker. No foam phase formed in the beaker, and no amount of stretch wasdiscernible to the naked eye. The volume of the liquid phase over timeis indicated below in Table 18. FIG. 26 is a graph of the volumes of theliquid phase of Example 18. The liquid phase had a viscosity of 360 cP.

TABLE 18 Foam Duration of Example 18 Time 0 20 1 2 5 10 15 30 sec secmin min min min min min Liquid (mL) 260 260 260 260 260 260 260 260 Foam(mL) 0 0 0 0 0 0 0 0

Example 19

In Example 19, 266.6 g of whole milk was mixed with 0.4 g of Gum A and3.0 g of Gum B and added to a 9 fl. oz. can as described above. Nitrousoxide was added to the can while agitating for 15 seconds at 9 Hz. Aftergassing and agitating the can, the final pressure inside the can was 60psi. The can was then opened and the beverage poured into the 500 mLbeaker. The beverage separated into a liquid phase and a foam phase,which persisted for 21 minutes. The volume of the liquid phase and thefoam phase over time is indicated below in Table 19. FIG. 27 is a graphof the volumes of the liquid phase and the foam phase of Example 19. Theliquid phase had a viscosity of 360 cP. The most widespread bubbles inthe foam phase had a diameter of 0.5 mm. The greatest volume of the foamphase was 500 mL, and the beverage stretched to a maximum volume of 230mL above the initial volume of the beverage.

TABLE 19 Foam Duration of Example 19 Time 0 20 1 2 5 10 15 30 sec secmin min min min min min Liquid (mL) 0 0 0 110 190 240 250 260 Foam (mL)350 500 475 360 210 30 10 0

Example 20

In Example 20, 266.6 g of whole milk was mixed with 0.4 g of Gum A and3.0 g of Gum B and added to a 9 fl. oz. can as described above. Nitrousoxide was added to the can while agitating for 2 seconds at 9 Hz. Aftergassing and agitating the can, the final pressure inside the can was 40psi. The can was then opened and the beverage poured into the 500 mLbeaker. No foam phase formed in the beaker, and no amount of stretch wasdiscernible to the naked eye. The volume of the liquid phase over timeis indicated below in Table 20. FIG. 28 is a graph of the volumes of theliquid phase of Example 20. The liquid phase had a viscosity of 360 cP.

TABLE 20 Foam Duration of Example 20 Time 0 20 1 2 5 10 15 30 sec secmin min min min min min Liquid (mL) 250 250 250 250 250 250 250 250 Foam(mL) 0 0 0 0 0 0 0 0

Example 21

In Example 21, 266.6 g of whole milk was mixed with 0.4 g of Gum A and3.0 g of Gum B and added to a 9 fl. oz. can as described above. Nitrousoxide was added to the can while agitating for 30 seconds at 9 Hz. Aftergassing and agitating the can, the final pressure inside the can was 40psi. The can was then opened and the beverage poured into the 500 mLbeaker. The beverage separated into a liquid phase and a foam phase,which persisted for 22 minutes. The volume of the liquid phase and thefoam phase over time is indicated below in Table 21. FIG. 29 is a graphof the volumes of the liquid phase and the foam phase of Example 21. Theliquid phase had a viscosity of 360 cP. The most widespread bubbles inthe foam phase had a diameter of 0.1 mm. The greatest volume of the foamphase was 480 mL, and the beverage stretched to a maximum volume of 210mL above the initial volume of the beverage.

TABLE 21 Foam Duration of Example 21 Time 0 20 1 2 5 10 15 30 sec secmin min min min min min Liquid (mL) 0 0 0 100 200 250 260 260 Foam (mL)480 450 440 270 125 25 5 0

Example 22

In Example 22, 230.6 g of whole milk and 36.0 g of coffee were mixedwith 0.4 g of Gum A and 3.0 g of Gum B and added to a 9 fl. oz. can asdescribed above. Nitrous oxide was added to the can while agitating for15 seconds at 9 Hz. After gassing and agitating the can, the finalpressure inside the can was 40 psi. The can was then opened and thebeverage poured into the 500 mL beaker. The beverage separated into aliquid phase and a foam phase, which persisted for 14 minutes. Thevolume of the liquid phase and the foam phase over time is indicatedbelow in Table 22. FIG. 30 is a graph of the volumes of the liquid phaseand the foam phase of Example 22. The liquid phase had a viscosity of750 cP. The most widespread bubbles in the foam phase had a diameter of0.1 mm. The greatest volume of the foam phase was 150 mL, and thebeverage stretched to a maximum volume of 80 mL above the initial volumeof the beverage.

TABLE 22 Foam Duration of Example 22 Time 0 20 1 2 5 10 15 30 sec secmin min min min min min Liquid (mL) 300 200 210 215 230 250 260 260 Foam(mL) 0 150 140 130 80 20 0 0

Example 23

In Example 23, 233.0 g of whole milk and 37.0 g of coffee were added toa 9 fl. oz. can as described above without the addition of any of Gum Aor Gum B. Nitrous oxide was added to the can while agitating for 15seconds at 9 Hz. After gassing and agitating the can, the final pressureinside the can was 40 psi. The can was then opened and the beveragepoured into the 500 mL beaker. The beverage separated into a liquidphase and a foam phase, which persisted for only 3 minutes. The volumeof the liquid phase and the foam phase over time is indicated below inTable 23. FIG. 31 is a graph of the volumes of the liquid phase and thefoam phase of Example 23. The liquid phase had a viscosity of 120 cP.The most widespread bubbles in the foam phase had a diameter of 0.1 mm.The greatest volume of the foam phase was 70 mL, and the beveragestretched to a maximum volume of 50 mL above the initial volume of thebeverage.

TABLE 23 Foam Duration of Example 23 Time 0 20 1 2 5 10 15 30 sec secmin min min min min min Liquid (mL) 250 250 250 260 260 260 260 260 Foam(mL) 50 70 40 5 0 0 0 0

Example 24

In Example 24, 228.2 g of whole milk and 35.0 g of coffee were mixedwith 0.8 g of Gum A and 6.0 g of Gum B and added to a 9 fl. oz. can asdescribed above. Nitrous oxide was added to the can while agitating for15 seconds at 9 Hz. After gassing and agitating the can, the finalpressure inside the can was 40 psi. The can was then opened and thebeverage poured into the 500 mL beaker. The beverage separated into aliquid phase and a foam phase, which persisted for over 30 minutes. Thevolume of the liquid phase and the foam phase over time is indicatedbelow in Table 24. FIG. 32 is a graph of the volumes of the liquid phaseand the foam phase of Example 24. The liquid phase had a viscosity of2539 cP. The most widespread bubbles in the foam phase had a diameter of0.05 mm. The greatest volume of the foam phase was 340 mL, and thebeverage stretched to a maximum volume of 70 mL above the initial volumeof the beverage.

TABLE 24 Foam Duration of Example 24 Time 0 20 1 2 5 10 15 30 sec secmin min min min min min Liquid (mL) 0 0 0 110 130 160 180 210 Foam (mL)300 330 340 230 210 170 140 70

Example 25

In Example 25, 230.6 g of whole milk and 36.0 g of coffee were mixedwith 0.4 g of Gum A and 3.0 g of Gum B and added to a 9 fl. oz. can asdescribed above. Nitrous oxide was added to the can while agitating for15 seconds at 9 Hz. After gassing and agitating the can, the finalpressure inside the can was 20 psi. The can was then opened and thebeverage poured into the 500 mL beaker. The beverage separated into aliquid phase and a foam phase, which persisted for 13 minutes. Thevolume of the liquid phase and the foam phase over time is indicatedbelow in Table 25. FIG. 33 is a graph of the volumes of the liquid phaseand the foam phase of Example 25. The liquid phase had a viscosity of750 cP. The most widespread bubbles in the foam phase had a diameter of0.15 mm. The greatest volume of the foam phase was 30 mL, and thebeverage stretched to a maximum volume of 10 mL above the initial volumeof the beverage.

TABLE 25 Foam Duration of Example 25 Time 0 20 1 2 5 10 15 30 sec secmin min min min min min Liquid (mL) 260 250 250 250 260 260 270 270 Foam(mL) 10 30 30 20 10 10 0 0

Example 26

In Example 26, 230.6 g of whole milk and 36.0 g of coffee were mixedwith 0.4 g of Gum A and 3.0 g of Gum B and added to a 9 fl. oz. can asdescribed above. Nitrous oxide was added to the can while agitating for15 seconds at 9 Hz. After gassing and agitating the can, the finalpressure inside the can was 60 psi. The can was then opened and thebeverage poured into the 500 mL beaker. The beverage separated into aliquid phase and a foam phase, which persisted for over 30 minutes. Thevolume of the liquid phase and the foam phase over time is indicatedbelow in Table 26. FIG. 34 is a graph of the volumes of the liquid phaseand the foam phase of Example 26. The liquid phase had a viscosity of750 cP. The most widespread bubbles in the foam phase had a diameter of0.1 mm. The greatest volume of the foam phase was 550 mL, and thebeverage stretched to a maximum volume of 280 mL above the initialvolume of the beverage.

TABLE 26 Foam Duration of Example 26 Time 0 20 1 2 5 10 15 30 sec secmin min min min min min Liquid (mL) 0 0 100 100 130 200 260 260 Foam(mL) 360 550 350 350 270 120 10 10

Example 27

In Example 27, 230.6 g of whole milk and 36.0 g of coffee were mixedwith 0.4 g of Gum A and 3.0 g of Gum B and added to a 9 fl. oz. can asdescribed above. Nitrous oxide was added to the can while agitating for2 seconds at 9 Hz. After gassing and agitating the can, the finalpressure inside the can was 40 psi. The can was then opened and thebeverage poured into the 500 mL beaker. No foam phase formed in thebeaker, and no amount of stretch was discernible to the naked eye. Thevolume of the liquid phase over time is indicated below in Table 27.FIG. 35 is a graph of the volumes of the liquid phase of Example 27. Theliquid phase had a viscosity of 750 cP.

TABLE 27 Foam Duration of Example 27 Time 0 20 1 2 5 10 15 30 sec secmin min min min min min Liquid (mL) 270 270 270 270 270 270 270 270 Foam(mL) 0 0 0 0 0 0 0 0

Example 28

In Example 28, 230.6 g of whole milk and 36.0 g of coffee were mixedwith 0.4 g of Gum A and 3.0 g of Gum B and added to a 9 fl. oz. can asdescribed above. Nitrous oxide was added to the can while agitating for30 seconds at 9 Hz. After gassing and agitating the can, the finalpressure inside the can was 40 psi. The can was then opened and thebeverage poured into the 500 mL beaker. The beverage separated into aliquid phase and a foam phase, which persisted for 11 minutes. Thevolume of the liquid phase and the foam phase over time is indicatedbelow in Table 28. FIG. 36 is a graph of the volumes of the liquid phaseand the foam phase of Example 28. The liquid phase had a viscosity of750 cP. The most widespread bubbles in the foam phase had a diameter of0.2 mm. The greatest volume of the foam phase was 400 mL, and thebeverage stretched to a maximum volume of 180 mL above the initialvolume of the beverage.

TABLE 28 Foam Duration of Example 28 Time 0 20 1 2 5 10 15 30 sec secmin min min min min min Liquid (mL) 0 140 160 190 220 260 270 270 Foam(mL) 400 310 270 220 150 20 0 0

Example 29

In Example 29, 212.0 g of whole milk, 47.3 g of coffee, and 7.0 g ofcocoa and sugar were mixed with 0.3 g of Gum A and 3.4 g of Gum B andadded to a 9 fl. oz. can as described above. Nitrous oxide was added tothe can while agitating for 15 seconds at 9 Hz. After gassing andagitating the can, the final pressure inside the can was 40 psi. The canwas then opened and the beverage poured into the 500 mL beaker. Thebeverage separated into a liquid phase and a foam phase, which persistedfor 22 minutes. The volume of the liquid phase and the foam phase overtime is indicated below in Table 29. FIG. 37 is a graph of the volumesof the liquid phase and the foam phase of Example 29. The liquid phasehad a viscosity of 650 cP. The most widespread bubbles in the foam phasehad a diameter of 0.5 mm. The greatest volume of the foam phase was 275mL, and the beverage stretched to a maximum volume of 80 mL above theinitial volume of the beverage.

TABLE 29 Foam Duration of Example 29 Time 0 20 1 2 5 10 15 30 sec secmin min min min min min Liquid (mL) 0 160 180 190 220 250 250 260 Foam(mL) 275 180 170 160 110 50 20 0

Example 30

In Example 30, 214.0 g of whole milk, 48.0 g of coffee, and 8.0 g ofcocoa and sugar were mixed and added to a 9 fl. oz. can as describedabove without the addition of any of Gum A or Gum B. Nitrous oxide wasadded to the can while agitating for 15 seconds at 9 Hz. After gassingand agitating the can, the final pressure inside the can was 40 psi. Thecan was then opened and the beverage poured into the 500 mL beaker. Thebeverage separated into a liquid phase and a foam phase, which persistedfor 12 minutes. The volume of the liquid phase and the foam phase overtime is indicated below in Table 30. FIG. 38 is a graph of the volumesof the liquid phase and the foam phase of Example 30. The liquid phasehad a viscosity of 100 cP. The most widespread bubbles in the foam phasehad a diameter of 0.75 mm. The greatest volume of the foam phase was 320mL, and the beverage stretched to a maximum volume of 90 mL above theinitial volume of the beverage.

TABLE 30 Foam Duration of Example 30 Time 30 0 sec 20 sec 1 min 2 min 5min 10 min 15 min min Liquid 0 140 210 240 260 260 270 270 (mL) Foam 320220 150 90 30 10 0 0 (mL)

Example 31

In Example 31, 210.0 g of whole milk, 46.6 g of coffee, and 6.0 g ofcocoa and sugar were mixed with 0.6 g of Gum A and 6.8 g of Gum B andadded to a 9 fl. oz. can as described above. Nitrous oxide was added tothe can while agitating for 15 seconds at 9 Hz. After gassing andagitating the can, the final pressure inside the can was 40 psi. The canwas then opened and the beverage poured into the 500 mL beaker. Thebeverage separated into a liquid phase and a foam phase, which persistedfor 26 minutes. The volume of the liquid phase and the foam phase overtime is indicated below in Table 31. FIG. 39 is a graph of the volumesof the liquid phase and the foam phase of Example 31. The liquid phasehad a viscosity of 2280 cP. The most widespread bubbles in the foamphase had a diameter of 0.05 mm. The greatest volume of the foam phasewas 290 mL, and the beverage stretched to a maximum volume of 20 mLabove the initial volume of the beverage.

TABLE 31 Foam Duration of Example 31 Time 30 0 sec 20 sec 1 min 2 min 5min 10 min 15 min min Liquid 0 0 200 220 240 250 250 260 (mL) Foam 260290 90 60 40 20 20 0 (mL)

Example 32

In Example 32, 212.0 g of whole milk, 47.3 g of coffee, and 7.0 g ofcocoa and sugar were mixed with 0.3 g of Gum A and 3.4 g of Gum B andadded to a 9 fl. oz. can as described above. Nitrous oxide was added tothe can while agitating for 15 seconds at 9 Hz. After gassing andagitating the can, the final pressure inside the can was 10 psi. The canwas then opened and the beverage poured into the 500 mL beaker. Thebeverage separated into a liquid phase and a foam phase, which persistedfor only 3 minutes. The volume of the liquid phase and the foam phaseover time is indicated below in Table 32. FIG. 40 is a graph of thevolumes of the liquid phase and the foam phase of Example 32. The liquidphase had a viscosity of 650 cP. The most widespread bubbles in the foamphase had a diameter of 0.75 mm. The greatest volume of the foam phasewas 10 mL, but no amount of stretch was discernible to the naked eye.

TABLE 32 Foam Duration of Example 32 Time 30 0 sec 20 sec 1 min 2 min 5min 10 min 15 min min Liquid 260 260 260 265 270 270 270 270 (mL) Foam10 10 10 5 0 0 0 0 (mL)

Example 33

In Example 33, 212.0 g of whole milk, 47.3 g of coffee, and 7.0 g ofcocoa and sugar were mixed with 0.3 g of Gum A and 3.4 g of Gum B andadded to a 9 fl. oz. can as described above. Nitrous oxide was added tothe can while agitating for 15 seconds at 9 Hz. After gassing andagitating the can, the final pressure inside the can was 60 psi. The canwas then opened and the beverage poured into the 500 mL beaker. Thebeverage separated into a liquid phase and a foam phase, which persistedfor 14 minutes. The volume of the liquid phase and the foam phase overtime is indicated below in Table 33. FIG. 41 is a graph of the volumesof the liquid phase and the foam phase of Example 33. The liquid phasehad a viscosity of 650 cP. The most widespread bubbles in the foam phasehad a diameter of 0.4 mm. The greatest volume of the foam phase was 380mL, and the beverage stretched to a maximum volume of 200 mL above theinitial volume of the beverage.

TABLE 33 Foam Duration of Example 33 Time 30 0 sec 20 sec 1 min 2 min 5min 10 min 15 min min Liquid 0 90 100 120 160 230 270 270 (mL) Foam 300380 360 340 280 80 0 0 (mL)

Example 34

In Example 34, 212.0 g of whole milk, 47.3 g of coffee, and 7.0 g ofcocoa and sugar were mixed with 0.3 g of Gum A and 3.4 g of Gum B andadded to a 9 fl. oz. can as described above. Nitrous oxide was added tothe can while agitating for 2 seconds at 9 Hz. After gassing andagitating the can, the final pressure inside the can was 40 psi. The canwas then opened and the beverage poured into the 500 mL beaker. No foamphase formed in the beaker, and no amount of stretch was discernible tothe naked eye. The volume of the liquid over time is indicated below inTable 34. FIG. 42 is a graph of the volumes of the liquid phase ofExample 34. The liquid phase had a viscosity of 650 cP.

TABLE 34 Foam Duration of Example 34 Time 30 0 sec 20 sec 1 min 2 min 5min 10 min 15 min min Liquid 270 270 270 270 270 270 270 270 (mL) Foam 00 0 0 0 0 0 0 (mL)

Example 35

In Example 35, 212.0 g of whole milk, 47.3 g of coffee, and 7.0 g ofcocoa and sugar were mixed with 0.3 g of Gum A and 3.4 g of Gum B andadded to a 9 fl. oz. can as described above. Nitrous oxide was added tothe can while agitating for 30 seconds at 9 Hz. After gassing andagitating the can, the final pressure inside the can was 40 psi. The canwas then opened and the beverage poured into the 500 mL beaker. Thebeverage separated into a liquid phase and a foam phase, which persistedfor 25 minutes. The volume of the liquid phase and the foam phase overtime is indicated below in Table 35. FIG. 43 is a graph of the volumesof the liquid phase and the foam phase of Example 35. The liquid phasehad a viscosity of 650 cP. The most widespread bubbles in the foam phasehad a diameter of 0.2 mm. The greatest volume of the foam phase was 360mL, and the beverage stretched to a maximum volume of 100 mL above theinitial volume of the beverage.

TABLE 35 Foam Duration of Example 35 Time 30 0 sec 20 sec 1 min 2 min 5min 10 min 15 min min Liquid 0 140 180 190 220 250 250 260 (mL) Foam 360230 190 170 120 60 60 0 (mL)

Example 36

In Example 36, a number of additional beverages were produced with amocha base having added levels of gum (i.e., mixtures of whole milk,coffee, chocolate, and sugar). As shown below in table 36, beverageswere produced with 0 g, 3.0 g, 4.2 g, 5.8 g, 6.8 g, and 7.4 grams ofadded gum. The beverages were added to a 9 fl. oz. can as describedabove. Nitrous oxide was added to the cans while agitating for 15 secondat 9 Hz. After gassing and agitating the cans the final pressure insidethe cans was 40 psi. Each can was then opened and the beverage pouredinto the 500 mL beaker. The volume of foam after 1 minute was measuredfor each beverage.

TABLE 36 Foam Volumes of Example 36 Added Gum (g) Foam Volume after 1minute (mL) 0 150 3 150 4.2 210 5.8 385 6.8 300 7.4 90

Example 37

In Example 37, 265.5 g of orange juice was mixed with 0.5 g of Gum A and4.0 g of Gum B and added to a 9 fl. oz. can as described above. Nitrousoxide was added to the can while agitating for 15 seconds at 9 Hz. Aftergassing and agitating the can, the final pressure inside the can was 40psi. The can was then opened and the beverage poured into the 500 mLbeaker. The beverage separated into a liquid phase and a foam phase,which persisted for more than 30 minutes. The volume of the liquid phaseand the foam phase over time is indicated below in Table 37. FIG. 45 isa graph of the volumes of the liquid phase and the foam phase of Example37. The liquid phase had a viscosity of 1310 cP. The most widespreadbubbles in the foam phase had a diameter of 0.1 mm. The greatest volumeof the foam phase was 500 mL, and the beverage stretched to a maximumvolume of 230 mL above the initial volume of the beverage.

TABLE 37 Foam Duration of Example 37 Time 30 0 sec 20 sec 1 min 2 min 5min 10 min 15 min min Liquid 0 0 40 50 100 140 160 200 (mL) Foam 500 500460 440 390 340 290 150 (mL)

Example 38

In Example 38, 270.0 g of orange juice was added to a 9 fl. oz. can asdescribed above without the addition of any of Gum A or Gum B. Nitrousoxide was added to the can while agitating for 15 seconds at 9 Hz. Aftergassing and agitating the can, the final pressure inside the can was 40psi. The can was then opened and the beverage poured into the 500 mLbeaker. The beverage separated into a liquid phase and a foam phase,which persisted for 6 minutes. The volume of the liquid phase and thefoam phase over time is indicated below in Table 38. FIG. 46 is a graphof the volumes of the liquid phase and the foam phase of Example 38. Theliquid phase had a viscosity of 150 cP. The most widespread bubbles inthe foam phase had a diameter of 0.8 mm. The greatest volume of the foamphase was 160 mL, and the beverage stretched to a maximum volume of 100mL above the initial volume of the beverage.

TABLE 38 Foam Duration of Example 38 Time 30 0 sec 20 sec 1 min 2 min 5min 10 min 15 min min Liquid 220 250 250 250 260 270 270 270 (mL) Foam160 120 110 80 20 0 0 0 (mL)

Example 39

In Example 39, 261.0 g of orange juice was mixed with 1.0 g of Gum A and8.0 g of Gum B and added to a 9 fl. oz. can as described above. Nitrousoxide was added to the can while agitating for 15 seconds at 9 Hz. Aftergassing and agitating the can, the final pressure inside the can was 40psi. The can was then opened and the beverage poured into the 500 mLbeaker. The beverage separated into a liquid phase and a foam phase,which persisted for over 30 minutes. The volume of the liquid phase andthe foam phase over time is indicated below in Table 39. FIG. 47 is agraph of the volumes of the liquid phase and the foam phase of Example39. The liquid phase had a viscosity of 2449 cP. The most widespreadbubbles in the foam phase had a diameter of 0.1 mm. The greatest volumeof the foam phase was 400 mL, and the beverage stretched to a maximumvolume of 130 mL above the initial volume of the beverage.

TABLE 38 Foam Duration of Example 39 Time 30 0 sec 20 sec 1 min 2 min 5min 10 min 15 min min Liquid 0 0 0 40 70 75 90 120 (mL) Foam 400 400 390340 300 295 280 240 (mL)

Example 40

In Example 40, 265.5 g of orange juice was mixed with 0.5 g of Gum A and4.0 g of Gum B and added to a 9 fl. oz. can as described above. Nitrousoxide was added to the can while agitating for 15 seconds at 9 Hz. Aftergassing and agitating the can, the final pressure inside the can was 20psi. The can was then opened and the beverage poured into the 500 mLbeaker. The beverage separated into a liquid phase and a foam phase,which persisted for over 30 minutes. The volume of the liquid phase andthe foam phase over time is indicated below in Table 40. FIG. 48 is agraph of the volumes of the liquid phase and the foam phase of Example40. The liquid phase had a viscosity of 1310 cP. The most widespreadbubbles in the foam phase had a diameter of 0.1 mm. The greatest volumeof the foam phase was 300 mL, and the beverage stretched to a maximumvolume of 30 mL above the initial volume of the beverage.

TABLE 39 Foam Duration of Example 40 Time 30 0 sec 20 sec 1 min 2 min 5min 10 min 15 min min Liquid 0 0 210 210 215 220 220 215 (mL) Foam 300290 80 70 65 60 60 55 (mL)

Example 41

In Example 41, 265.5 g of orange juice was mixed with 0.5 g of Gum A and4.0 g of Gum B and added to a 9 fl. oz. can as described above. Nitrousoxide was added to the can while agitating for 15 seconds at 9 Hz. Aftergassing and agitating the can, the final pressure inside the can was 60psi. The can was then opened and the beverage poured into the 500 mLbeaker. The beverage separated into a liquid phase and a foam phase,which persisted for over 30 minutes. The volume of the liquid phase andthe foam phase over time is indicated below in Table 42. FIG. 49 is agraph of the volumes of the liquid phase and the foam phase of Example41. The liquid phase had a viscosity of 1310 cP. The most widespreadbubbles in the foam phase had a diameter of 0.3 mm. The greatest volumeof the foam phase was 400 mL, and the beverage stretched to a maximumvolume of 130 mL above the initial volume of the beverage.

TABLE 40 Foam Duration of Example 41 Time 30 0 sec 20 sec 1 min 2 min 5min 10 min 15 min min Liquid 0 0 0 30 50 90 100 120 (mL) Foam 400 400400 360 330 285 260 230 (mL)

Example 42

In Example 42, 265.5 g of orange juice was mixed with 0.5 g of Gum A and4.0 g of Gum B and added to a 9 fl. oz. can as described above. Nitrousoxide was added to the can while agitating for 2 seconds at 9 Hz. Aftergassing and agitating the can, the final pressure inside the can was 40psi. The can was then opened and the beverage poured into the 500 mLbeaker. The beverage separated into a liquid phase and a foam phase,which persisted for over 30 minutes. The volume of the liquid phase andthe foam phase over time is indicated below in Table 42. FIG. 50 is agraph of the volumes of the liquid phase and the foam phase of Example42. The liquid phase had a viscosity of 1310 cP. The most widespreadbubbles in the foam phase had a diameter of 0.4 mm. The greatest volumeof the foam phase was 55 mL, and the beverage stretched to a maximumvolume of 15 mL above the initial volume of the beverage.

TABLE 42 Foam Duration of Example 42 Time 30 0 sec 20 sec 1 min 2 min 5min 10 min 15 min min Liquid 270 270 230 235 240 245 250 255 (mL) Foam 05 55 50 45 35 30 15 (mL)

Example 43

In Example 43, 265.5 g of orange juice was mixed with 0.5 g of Gum A and4.0 g of Gum B and added to a 9 fl. oz. can as described above. Nitrousoxide was added to the can while agitating for 30 seconds at 9 Hz. Aftergassing and agitating the can, the final pressure inside the can was 40psi. The can was then opened and the beverage poured into the 500 mLbeaker. The beverage separated into a liquid phase and a foam phase,which persisted for over 30 minutes. The volume of the liquid phase andthe foam phase over time is indicated below in Table 43. FIG. 51 is agraph of the volumes of the liquid phase and the foam phase of Example43. The liquid phase had a viscosity of 1310 cP. The most widespreadbubbles in the foam phase had a diameter of 0.2 mm. The greatest volumeof the foam phase was 410 mL, and the beverage stretched to a maximumvolume of 140 mL above the initial volume of the beverage.

TABLE 43 Foam Duration of Example 43 Time 30 0 sec 20 sec 1 min 2 min 5min 10 min 15 min min Liquid 0 20 30 40 90 100 125 150 (mL) Foam 410 390370 360 300 280 245 200 (mL)

Example 44

In Example 44, a Starbucks Frappuccino was opened and poured into a 500mL beaker. The product was flat with no dissolved gas, and produced nofoam when poured into the beaker. The volume of the liquid phase and thefoam phase over time is indicated below in Table 44. FIG. 52 is a graphof the volumes of the liquid phase and the foam phase of Example 44.

TABLE 44 Foam Duration of Example 44 Time 30 0 sec 20 sec 1 min 2 min 5min 10 min 15 min min Liquid 280 280 280 280 280 280 280 280 (mL) Foam 00 0 0 0 0 0 0 (mL)

Example 45

In Example 45, a Java Monster from Monster Energy The can was thenopened and the beverage poured into the 500 mL beaker. Java Monster is alightly carbonated product. A thin layer of foam appeared on the surfaceof the liquid two minutes after being poured into the beaker and rapidlydisappeared. The volume of the liquid phase and the foam phase over timeis indicated below in Table 45. FIG. 53 is a graph of the volumes of theliquid phase and the foam phase of Example 45.

TABLE 45 Foam Duration of Example 45 Time 30 0 sec 20 sec 1 min 2 min 5min 10 min 15 min min Liquid 450 450 450 449 450 450 450 450 (mL) Foam 00 0 1 0 0 0 0 (mL)

CONCLUSIONS

As observed from the above examples, the combination of gum,pressurization, and agitation is necessary to create a substantialamount of durable foam. All tests which included no gum (Examples 2, 9,16, 23, 30, and 38), reduced pressure (Examples 4, 11, 18, 25, 32, and40), or reduced agitation (Examples 6, 13, 20, 27, 34, and 42) showed areduced amount of foam or foam duration when compared to the respectivebaseline test (Examples 1, 8, 15, 22, 29, and 37). Further, it isapparent that the method described herein will work with any liquidbase. None of the test beverages (water (Examples 1-7), coffee (Examples8-14), whole milk (Examples 15-21), latte (i.e., a mixture of coffee andmilk) (Examples 22-28), mocha (i.e., a mixture of coffee, milk, cocoa,and sugar) (Examples 29-35), and orange juice (Examples 37-43)) failedto foam for at least one combination of variables.

The addition of gum to the base liquid serves at least three purposes.First, it thickens the base liquid in a way that may be more pleasing todrink. Second, once the container is opened, the gum traps the gas thatexits the base liquid and forms bubbles. Although some of the test baseliquids were sufficiently viscous to foam without the addition of gum,the foam phase duration was greatly increased by the gum. The gumfurther serves as a limiter on bubble size by forming a stronger,thicker bubble wall which resists stretching by the trapped gas. Thisresults in finer bubbles which are perceived as silkier and creamierthan foams with large bubbles.

Increasing the pressure inside the can produces more foam which persistsfor a longer period of time by increasing the volume of gas dissolved inthe base liquid and available to produce bubbles. However, simply addingmore gas alone is not sufficient to cause the gas to dissolve. As can beseen from the above examples, increasing the agitation time results inlarge increases in foam volume by causing a substantial increase in thevolume of dissolved gas. Absent agitation, the gas injected into thecontainer simply collects in the headspace and escapes the containeronce opened. Headspace gas cannot be trapped by the gum-supportedbubbles and therefore does not result in foaming. In other words, theamount of dissolved gas in the liquid mixture is dependent on both thepressure inside the container and the degree of agitation. Low pressure,low agitation, or both will result in low amounts of dissolved gas.Increasing the pressure, agitation, or both will increase the amount ofdissolved gas until the liquid mixture is saturated.

Accordingly, the production of foam is based on two factors: amount ofgum and volume of dissolved gas. Each bubble can be considered a balloonwhich is inflated by the dissolved gas, but becomes harder to inflate asthe balloon wall becomes thicker as a result of increased gum. Lowamounts of dissolved gas results in a lack of foam because there islittle gas to be trapped and the liquid lacks the ability to trapwhatever gas is available. Low amounts of dissolved gas and high amountsgum leads to a slow cascading effect, but a low stretch and a weakmicrofoam. High amounts of dissolved gas and low amounts of gum leads toa dry foam which quickly stretches to large volumes. High amounts ofdissolved gas and high amounts of gum lead to a medium stretch and acascading effect which results in a strong and durable microfoam.However, there are levels beyond which additional gum is not beneficial,as illustrated by Example 36. Too much gum results in bubble walls whichare too thick to be expanded by the dissolved gas, resulting in anoverall decrease in the amount of gum. Optimal amounts of gum anddissolved gas will depend on the desired foam properties and thecharacteristics of the underlying base liquid. For example, base liquidswhich are more viscous will require lower amounts of gum in order toachieve the same effect.

The foregoing description of exemplary embodiments of the inventionshould be taken as illustrating, rather than as limiting, the presentinvention as defined by the claims. As will be readily appreciated,numerous variations and combinations of the features set forth above canbe utilized without departing from the present invention as set forth inthe claims. Such variations are not regarded as a departure from thespirit and scope of the invention, and all such variations are intendedto be included within the scope of the following claims.

What is claimed:
 1. A pressurized liquid beverage product comprising: asealed container having only a single internal chamber adapted to beagitated, the container further including a one-way valve adapted toallow a gas to enter the internal chamber but not exit; and a liquidmixture contained in the container including a base liquid and a gum,wherein the liquid mixture is saturated with a volume of gas and thesealed container is pressurized at a pressure ranging from approximately20 pounds per square inch, abbreviated as psi, to approximately 60 psi,and wherein when the container is opened, the liquid mixture increasesin volume and separates into liquid phase and a drinkable foam phase. 2.The pressurized liquid beverage product of claim 1, wherein the baseliquid includes milk, coffee, fruit juice, or mixtures thereof.
 3. Thepressurized liquid beverage product of claim 2, wherein the base liquidincludes a mixture of milk and coffee.
 4. The pressurized liquidbeverage product of claim 3, wherein the base liquid further includeschocolate.
 5. The pressurized liquid beverage product of claim 1,wherein the gum includes acacia gum, guar gum, locust bean gum,carrageenan, pectin, xanthan gum, or mixtures thereof.
 6. Thepressurized liquid beverage product of claim 1, wherein the volume ofgas includes nitrous oxide.
 7. The pressurized liquid beverage productof claim 1, wherein the foam phase persists for at least 10 minutesafter opening the container.
 8. The pressurized liquid beverage productof claim 1, wherein the container is a can, bottle, or keg.